Bacon-Wrapped Pork Tenderloin
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Juicy pork tenderloin meets crispy bacon and savory-sweet apples. Simple
enough for a weeknight, but impressive enough for a dinner party.
1 (1-pound) pork tenderloin
4 teaspoons olive oil
4 to 5 slices thin-cut bacon (about 4 ounces)
2 pounds Pink Lady apples, or other firm, sweet apples
1 teaspoon kosher salt, plus more for seasoning the tenderloin
Freshly ground black pepper
Heat the oven to 500°F and arrange a rack at the top.
Coat the tenderloin with 1 teaspoon of the olive oil and season with salt
and a generous amount pepper. Wrap the bacon around the tenderloin in a
spiral so it completely covers the meat. Place on a baking sheet and roast
until the bacon just begins to render, about 10 minutes.
Meanwhile, core the apples, slice into 6 wedges each, and place in a large
bowl. Add the remaining 3 teaspoons olive oil, measured salt, and pepper.
Toss until well coated.
Scatter the apples around the tenderloin without allowing them to touch
each other or the pork, and roast until the bacon is light brown, the
underside of the tenderloin is browned and the meat registers 150°F on a
digital thermometer, and the apples are knife tender, about 10 minutes
more.
Set the oven to broil and cook the tenderloin until the apples begin to
brown, the bacon is golden brown, and the pork reaches 155°F to 160°F. Let
rest at least 5 minutes before serving.
By Aida Mollenkamp and Amy Wisniewski. From: Chow: Recipes